Pork-and-Tofu Stir-Fry

Photo: © Kana Okada
Recipe from Food & Wine

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  • 3 tablespoons vegetable oil
  • 1 pound pork loin, cut into 1 1/2-by-1/4-inch strips
  • Salt and freshly ground pepper
  • 3 cloves garlic, minced
  • large pinch of crushed red pepper
  • 1 large leek—halved and cut into 1-inch pieces
  • 1 cup chicken stock or low-sodium broth
  • 1/2 pound firm tofu, cut into 1-inch cubes
  • 1/4 cup hoisin sauce
  • 2 teaspoons sherry vinegar
  • 1/2 teaspoon Asian sesame oil


  1. In a large skillet, heat 1 tablespoon of the vegetable oil. Add the pork, season with salt and pepper and stir-fry over high heat until cooked, 2 minutes. Transfer to a plate. Add the remaining vegetable oil to the skillet. Add the garlic and crushed pepper and stir-fry for 1 minute. Add the leek and 1/4 cup of the stock, cover and cook until the leek is softened, 2 minutes. Add the remaining 3/4 cup of stock and bring to a simmer. Add the tofu, then stir in the pork, hoisin, vinegar and sesame oil. Transfer to bowls and serve.
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